Project Description

garbonzo bean cookies

Recipe Ingredients:

  • 1 can (15 oz.) garbanzo beans, drained and rinsed

  • 1/3 cup peanut butter

  • 3 tablespoons granulated sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/2 cup baking M&M’s*

  • 1 cup dark chocolate melting wafers

  • 1 tablespoon coconut oil or vegetable shortening

Instructions

In the bowl of a food processor, pulse the garbanzo beans until finely chopped. Add in the peanut butter, sugar, vanilla extract, and salt. Pulse until smooth and fully combined.

Transfer the mixture to a bowl and fold in M&M’s.

Using a 1-inch cookie scoop, or 1 tablespoon, scoop out the dough and form into balls. Place on a parchment lined baking sheet and freeze until firm, about 30 minutes.

In a bowl over a double broiler, or using a microwave, melt the chocolate wafers and coconut oil or vegetable shortening. Coat the cookie dough bites in the chocolate and return to the baking sheet. Allow the chocolate to set at room temperature. Store the cookie dough bites at in an airtight container in the refrigerator.

*I prefer to use baking M&M’s because I find that the colored coating does not bleed into the dough. Regular M&M’s will work just as well.